Type what you have

Ingredients

• ✓ orange juice concentrate
• avocado oil
• pork
• onion
• cumin
• chili powder
• garlic powder
• cayenne pepper
• salt
• black pepper
• salsa verde
• sour cream
• corn tortilla
• monterey jack cheese

Instructions

1. 1 Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes.
2. 2 Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels.
3. 3 Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
4. 4 Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest.
5. 5 Add remaining cooking oil to the cleaned skillet and heat over medium-high heat.
6. 6 Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed.
7. 7 Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas.
8. 8 When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas.
9. 9 Bake uncovered in the preheated oven for 20 minutes.
10. 10 Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 minutes.

By Bibi

Ingredients

• ✓ orange juice concentrate
• pork sausage
• pork sausage

Instructions

1. 1 Combine pork sausage and spicy pork sausage together in a bowl using your hands. Form mixture into meatballs, about 1 tablespoon each.
2. 2 Fry meatballs in a skillet over medium heat until browned and completely cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
3. 3 Transfer meatballs to a large bowl and add 1/2 of the orange juice concentrate; gently toss to coat, adding more if needed to completely coat.
4. 4 Put meatballs in a slow cooker and add the remaining orange juice concentrate; turn on Low setting to keep warm before serving.

By rnelson1636

Ingredients

• ✓ orange juice concentrate
• butter
• brown sugar
• brandy
• acorn squash

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Melt 1 tablespoon butter in a 9x13 inch baking dish. Coat pan evenly with melted butter.
2. 2 In a saucepan, mix the remaining butter, brown sugar, frozen orange juice concentrate, and brandy . Bring to a boil, and remove from heat.
3. 3 Place squash halves cut side down in the baking dish, and bake 30 minutes, or until easily pierced with a knife. Turn squash over, and drizzle with the sauce. Continue baking 15 minutes. Cool slightly before serving.

By ORNERY

Ingredients

• ✓ orange juice concentrate
• ham
• clove
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place ham in a shallow roasting pan; stud with whole cloves. Combine orange juice concentrate and honey in a small bowl; pour evenly over ham. Tent ham with aluminum foil.
3. 3 Bake in the preheated oven 1 hour, basting occasionally.

By SARA R

Ingredients

• ✓ orange juice concentrate
• orange soda
• honey barbecue sauce
• brown sugar
• teriyaki sauce
• duckling
• mushroom

Instructions

1. 1 Pour the orange soda, orange juice concentrate, barbecue sauce, brown sugar, and teriyaki sauce into a bowl, and stir to combine and dissolve the sugar.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Remove any excess pieces of fat from inside the duckling, place the duck into a roasting pan, and prick the skin all over with a fork to allow the fat to drain off while roasting.
3. 3 Brush the duckling with the orange mixture. Place the mushrooms into the cavity of the duck, and spoon in some of the orange sauce.
4. 4 Roast the duck in the preheated oven, brushing it every 20 to 30 minutes with the orange sauce, until a meat thermometer inserted into a thick part of a thigh reads 165 degrees F (75 degrees C), about 2 1/2 hours.

By MomofFourPickyEaters

Ingredients

• ✓ orange juice concentrate
• soy sauce
• orange marmalade
• honey
• balsamic vinegar
• garlic
• pork tenderloin
• cornstarch
• water

Instructions

1. 1 Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
2. 2 Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
5. 5 Remove the cover and allow the meat and juices to stand for 10 minutes.
6. 6 To serve, slice the meat and drizzle with pan juices.
7. 7 If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.

By Love2cook2

Ingredients

• ✓ orange juice concentrate
• acorn squash
• butter
• brown sugar
• nutmeg
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a baking dish with about 1/2 inch water. Place squash halves cut side down in the dish. Bake 40 minutes in the preheated oven.
3. 3 Whisk orange juice, butter, brown sugar, nutmeg, and cinnamon together in a bowl.
4. 4 Turn squash halves cut side up. Drizzle evenly with orange juice sauce. Continue baking until squash is tender, about 20 minutes more.

By Susan

Ingredients

• ✓ orange juice concentrate
• iceberg lettuce
• red apple
• red grape
• galia melon
• pomegranate seed
• greek yogurt

Instructions

1. 1 Core, rinse, and thoroughly dry lettuce. Using a stainless steel knife, cut into bite-sized chunks.
2. 2 Arrange apple slices, grapes, and melon pieces on the lettuce or toss together. Sprinkle pomegranate seeds on top.
3. 3 Stir together Greek yogurt and orange juice concentrate and pour over the fruit salad.

By Leah Ellias

Ingredients

• ✓ orange juice concentrate
• garlic
• black pepper
• cumin
• oregano
• salt
• lemon juice
• white wine
• turkey

Instructions

1. 1 Crush the peeled garlic cloves, and place into a large bowl. Season with pepper, cumin, oregano, and salt. Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.
2. 2 Using a sharp paring knife, pierce the turkey breast, thighs, and legs; creating holes for the marinade to penetrate. Pour the marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes. Cover the turkey well, and refrigerate overnight to marinate.
3. 3 Preheat oven to 325 degrees F (165 degrees C).
4. 4 Roast turkey in the preheated oven until the internal temperature of the thickest part of the thigh measures 180 degrees F (80 degrees C), about 5 hours. Baste the turkey every 30 to 45 minutes. Once the breast has browned, cover loosely with aluminum foil to prevent it from becoming burnt.

By Anel

Ingredients

• ✓ orange juice concentrate
• cider vinegar
• soy sauce
• onion
• rosemary
• sage
• salt
• garlic
• barbecue sauce
• pork chop

Instructions

1. 1 In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. Place chops in a large resealable plastic bag. Pour in the marinade, and seal. Refrigerate for 6 to 8 hours, or overnight.
2. 2 Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes.
3. 3 Lightly oil preheated grill. Grill chops for 6 to 8 minutes, turning once, or to desired doneness. Brush cooked marinade over chops during the final minutes of cooking.

By Diana Rios

Ingredients

• ✓ orange juice concentrate
• vegetable shortening
• all-purpose flour
• cream of chicken soup
• seasoned salt
• pepper
• salt
• chicken breast
• chicken broth
• brown sugar

Instructions

1. 1 Heat the shortening in a skillet over medium-high heat. In a bowl, mix the flour, condensed soup, seasoned salt, pepper, and salt. Dip chicken in the mixture to coat, and fry in the skillet until golden brown.
2. 2 Place chicken in a slow cooker. Mix the chicken broth, brown sugar, and orange juice concentrate in a bowl, and pour over chicken in the slow cooker.
3. 3 Cover, and cook 2 to 3 hours on Low or 1 to 2 hours on High.

By MamaMia2008

Ingredients

• ✓ orange juice concentrate
• kosher salt
• sugar
• water
• pork tenderloin
• garlic
• italian seasoning

Instructions

1. 1 Dissolve salt and sugar in 1 quart of water in a bowl. Add meat and let stand 45 minutes. Rinse, then pat dry.
2. 2 Meanwhile, in a small pan, reduce orange concentrate by half over low heat. Stir in garlic and Italian seasoning. Brush pork with glaze and set aside.
3. 3 Either build a charcoal fire in half the grill or turn gas grill burners on high for 10 minutes. Lubricate hot grill rack with an oil-soaked rag using tongs.
4. 4 Place tenderloins on hot grill rack and close lid; grill until well-seared, about 7 minutes. Turn meat and close lid; grill until well-seared on second side, about 6 minutes longer. Turn off gas grill (or move meat to the charcoal grill's cooler side) and let tenderloins sit in covered until the internal temperature reaches 145 degrees (63 degrees C) on a meat thermometer, about 5 minutes longer.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ orange juice concentrate
• beet
• walnut
• maple syrup
• baby salad green
• balsamic vinegar
• olive oil
• goat cheese

Instructions

1. 1 Place beets into a saucepan; add enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut into cubes.
2. 2 While beets are cooking, place walnuts in a skillet over medium-low heat. Heat until warm and starting to toast. Stir in maple syrup; cook and stir until evenly coated, then remove from heat and set aside to cool.
3. 3 To make the dressing: Whisk orange juice concentrate, balsamic vinegar, and olive oil together in a small bowl.
4. 4 Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over greens. Place equal amounts of beets over greens and top with pieces of goat cheese. Drizzle dressing over each salad.

By Donna

Ingredients

• ✓ orange juice concentrate
• water
• salt
• orange
• lemon
• lime
• thyme
• black pepper
• garlic
• bay leaf

Instructions

1. 1 Combine water, orange juice concentrate, salt, orange slices, lemon slices, lime slices, thyme, black pepper, garlic, and bay leaves in a large stockpot; bring to a boil. Remove from heat; cool to room temperature.
2. 2 Wash and pat turkey dry (make sure giblets are removed). Place turkey, breast-side down, into brine, making sure the cavity is filled. Place the stockpot in the refrigerator. Brine turkey for 8 to 48 hours.

By TIMP132

Ingredients

• ✓ orange juice concentrate
• beef top sirloin
• water
• long grain rice
• white sugar
• rice wine vinegar
• soy sauce
• salt
• oil
• cornstarch
• ginger
• garlic
• orange zest
• broccoli

Instructions

1. 1 Gather all ingredients.
2. 2 Lay beef in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes.
3. 3 Meanwhile, bring water and rice to a boil in a medium saucepan.
4. 4 Reduce heat to medium-low, cover, and simmer until rice is tender, about 20 minutes.
5. 5 Mix together sugar, rice vinegar, orange juice concentrate, soy sauce, and salt in a small bowl. Set aside.
6. 6 Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat.
7. 7 Fry coated beef in hot oil in small batches until crispy and golden brown; set aside. Drain oil from the wok, leaving about 1 tablespoon.
8. 8 Add ginger, garlic, and orange zest to remaining oil in wok.
9. 9 Cook and stir briefly until fragrant. Pour in soy sauce mixture; bring to a boil and cook until thick and syrupy, about 5 minutes.
10. 10 Stir in fried beef and cook until heated through.
11. 11 Serve hot over steamed rice and garnish with broccoli.

By BEC

Ingredients

• ✓ orange juice concentrate
• pepita
• olive oil cooking spray
• cayenne pepper
• salt
• black pepper
• brussels sprout
• kale
• kale
• napa cabbage
• cranberry
• mandarin orange
• green onion
• strawberry
• poppy seed salad dressing

Instructions

1. 1 Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
2. 2 Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.
3. 3 Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
4. 4 Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.

By Crystal S

Ingredients

• ✓ orange juice concentrate
• bacon
• pork tenderloin
• salt
• black pepper
• ground ginger
• onion
• garlic
• peach
• chicken broth
• fish sauce
• water
• cornstarch
• parsley

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Reserve drippings in the skillet.
2. 2 Dry pork tenderloin with paper towels and season both sides with salt, pepper, and 1/4 teaspoon ground ginger.
3. 3 Increase heat to medium-high and brown tenderloin in the bacon drippings on all sides, 5 to 7 minutes. Removed browned tenderloin from skillet, transfer to a plate, and keep warm.
4. 4 Reduce heat to medium. Add onion slices to the same skillet and stir until onions are soft and beginning to take on some color, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
5. 5 Add sliced peaches, chicken broth, orange juice concentrate, and remaining ground ginger. Bring to a boil and return tenderloin to the skillet. Pile peaches on top of the meat, cover, reduce heat to simmer, and cook until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. 6 Arrange pork and peaches on a serving platter.
7. 7 Meanwhile, combine fish sauce, water, and cornstarch in a small bowl and stir until there are no lumps. Increase heat to medium and bring skillet contents back to a boil. Add cornstarch mixture to the liquid in the skillet and stir quickly until sauce is bubbly and thickened, about 5 minutes.
8. 8 Pour sauce over pork and peaches. Crumble up cooked bacon and sprinkle over the peaches. Garnish with parsley, if desired, and serve warm.

By Bibi

Ingredients

• ✓ orange juice concentrate
• red onion
• garlic
• habanero pepper
• ginger root
• olive oil
• brown sugar
• red wine vinegar
• soy sauce
• cinnamon
• nutmeg
• clove
• cilantro
• salt
• pepper
• chicken breast

Instructions

1. 1 In a food processor, combine onion, garlic, habanero pepper, and ginger. Pulse until ingredients are minced. Blend in olive oil, brown sugar, vinegar, orange juice concentrate, soy sauce, cinnamon, nutmeg, cloves, cilantro, salt, and pepper. In a container, combine marinade with chicken. Cover, and refrigerate overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil grate.
3. 3 Grill chicken for 10 minutes per side, or until no longer pink and juices run clear.

By Janis

Ingredients

• ✓ orange juice concentrate
• beef top sirloin
• soy sauce
• cornstarch
• sesame oil
• baking soda
• soy sauce
• rice vinegar
• sesame oil
• brown sugar
• cornstarch
• peanut oil
• garlic
• ginger root
• orange zest
• red pepper flakes

Instructions

1. 1 Combine beef, 1 tablespoon of soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and baking soda in a bowl and mix thoroughly. Cover and refrigerate, 1 to 3 hours.
2. 2 Heat peanut oil in a wok or large, nonstick skillet over high heat. Stir in garlic, ginger, orange zest, and red pepper flakes, and cook until garlic begins to brown, 20 to 30 seconds. Add beef; cook and stir until beef begins to brown and crisp, about 5 minutes. Whisk together 1 tablespoon soy sauce, orange juice concentrate, rice vinegar, 1 teaspoon sesame oil, brown sugar, and 1 teaspoon cornstarch in a small bowl. Stir into beef, and cook until sauce has thickened and turned clear, about 30 seconds.

By Dianemwj

Ingredients

• ✓ orange juice concentrate
• ice
• tequila
• limeade concentrate
• lime margarita mix
• triple sec
• lime

Instructions

1. 1 Blend ice, tequila, limeade concentrate, margarita mix, orange juice concentrate, and triple sec in a blender until smooth.
2. 2 Pour margaritas into glasses and garnish with a lime slice.

By msfarol

Ingredients

• ✓ orange juice concentrate
• lemon juice
• sugar

Instructions

1. 1 In a half-gallon pitcher, combine orange juice concentrate, lemon juice and sugar. Stir in enough water to make 1/2 gallon.

By Trish

Ingredients

• ✓ orange juice concentrate
• confectioners' sugar

Instructions

1. 1 Mix all ingredients together well. Add more confectioner's sugar or orange juice to make the proper consistency for a barely pourable glaze.

By Carol

Ingredients

• ✓ orange juice concentrate
• water
• blueberry
• ice

Instructions

1. 1 In a blender, combine orange juice concentrate, water, blueberries and ice cubes. Blend until slushy. Pour into glasses and serve.

By Wendy

Ingredients

• ✓ orange juice concentrate
• water
• pineapple juice
• ginger ale

Instructions

1. 1 In a punch bowl, combine orange juice, water and pineapple juice; chill. Stir in ginger ale just before serving.

By Cheryl Hrynciw

Ingredients

• ✓ orange juice concentrate
• bourbon whiskey
• lemon-lime soda
• ice cube

Instructions

1. 1 In a punch bowl or other large container, combine the orange juice concentrate, whiskey and lemon-lime soda. Stir until mixed, then throw in some ice before serving.

By MARTIQ

Ingredients

• ✓ orange juice concentrate
• ginger ale soda
• orange
• maraschino cherry

Instructions

1. 1 Empty frozen orange juice into a large pitcher. VERY SLOWLY pour in the ginger ale. It is extremely important that you pour slowly because the soda will foam up and lose its carbonation if poured fast. Gently stir until all of orange juice is melted. Toss in all but 4 of the orange slices.
2. 2 Cut reserved orange slices in half. Pour beverage into 8 glasses and garnish with half slice of orange and a cherry.

By TINAHOLLI

Ingredients

• ✓ orange juice concentrate
• orange sherbet
• ginger ale

Instructions

1. 1 Place sherbet and frozen orange juice concentrate in a punch bowl. Allow to thaw for 10 to 15 minutes. Stir in ginger ale.

By KJB

Ingredients

• ✓ orange juice concentrate
• milk
• sugar
• vanilla extract
• ice

Instructions

1. 1 In a blender, combine orange juice concentrate, milk, sugar, vanilla and ice cubes. Blend until smooth. Pour into glasses and serve.

By Christine Kewinsky

Ingredients

• ✓ orange juice concentrate
• pineapple juice
• lemon juice
• white sugar
• water

Instructions

1. 1 In a 2 gallon punch bowl, combine orange juice concentrate, pineapple juice, lemon juice and sugar. Stir in water.

By SMATTERCHU

Ingredients

• ✓ orange juice concentrate
• pineapple juice
• lemon-lime carbonated beverage

Instructions

1. 1 Pour pineapple juice and orange juice concentrate into an empty gallon milk jug or pitcher; shake to mix. Pour in lemon-lime soda. You may need to let the fizz settle and then return to pouring. Leave some room at the top of the gallon pitcher to allow for expansion as it freezes. Freeze for 8 to 10 hours.
2. 2 Let the punch start to thaw 2 to 3 hours before serving. Serve slushy.

By CINDYRN